1.?????Execute all assigned tasks as directed anddelegated from his or her Supervisors or Manager.
執行其主管或經理所指示委派的所有任務。
2.?????Enliven the spirit to serve basics and conductyourself professionally at all times to appropriately represent Marriott.
以熱情、服務精神為基礎，隨時發揮自己的專長。
3.?????Follow and ensure compliance with recipes,cooking procedures and use records to ensure food is tasty, well presented,fresh, correct portioned and safe.
按照食譜配方，以正確的烹飪程序和精美的呈現方式，確保食物的鮮美、新鮮、安全。
4.?????Set up ofstations and prepare mise en place as instructed by Supervisor, following dailyproduction charts according to business demands.
根據宴會活動需求，制作產品圖表。
5.?????Knows and implements Marriott's 43 Points of Hygiene and Safety Standards.
了解并執行萬豪43項衛生及安全標準。
6.?????Adhere to safety guidelines at all times andreport any unsafe work conditions and practices.
遵守安全準則，對于任何潛在危險請立即通知相關部門。
7.?????Follow andenforce F.I.F.O. principle – first in, first out procedure at all times anddate and label food prepared in the operation, indicating production date,person produced and content.
遵循和執行F.I.F.O.原則：隨時遵循先進先出的程序，在操作過程中對已準備的食物進行標簽，標明生產日期、制作人及內容。
8.?????Keep workarea clean at all times and fill in assigned cleaning charts daily and followcleaning schedule rigorously.
隨時保持工作區清潔，每日填寫清潔分配圖表，并嚴格遵循時間表。
9.?????Great firstimpression of clean uniform, grooming and an overall positive attitudedisplayed is a MUST during duty.
干凈整潔的制服、儀容儀表，積極的態度會給人良好的第一印象。
10.??Follow andenforce uniform standards, including name tag, basic card, calibratedthermometer and green hygiene essential card.
遵循和執行統一的制服標準，包括員工名牌、員工卡、溫度計和必不可少的健康證。
11.??Assist inorientation of kitchen trainees, student trainees, station attendants and cooksand assist them in their tasks.
協助廚房的實習生、在校實習生、服務員進行入職培訓，并協助他們完成任務。
12.??Be able to work and assist in other areas of theculinary department when needed and take part in cross-training when required.
能夠在需要時在烹飪部門的其他領域工作和協助，并在需要時參加交叉培訓。
13.??When workingon a food station or in direct contact with the guests, hygiene, smiling andservice attitude has to be at the top level.
當在食品加工過程中或直接面對客人時，必須保持食品的衛生、親切的微笑、積極的服務態度。
14.??Handle equipment properly and inform yoursupervisor on maintenance issue, break down and maintenance requests.
妥當處理設備，在維修問題上告知您的上司，包括申請報廢和維修。
15.??Report to your immediate supervisor immediatelyif late for work or sick (report back with doctor’s certificate when resumingduty).
對于遲到或生病等情況要及時報告你的直屬上司（在恢復健康上班時需遞交醫生證明）。
16.??No personal phone calls while on duty are allowed.
上班時間不允許隨意接聽私人電話。
17.??Smoking in the property or outside wearinguniform is an offence to the law.
在工作區域吸煙或穿著制服在外面吸煙都是違反規章制度的。
18.??Ensures the Hotel delivers to guests: “SimplyFresh Chef-crafted Food”.
確保酒店為客人提供“簡單但是廚師精心制作的食物”。
19.??Check allfood in fridges at the beginning and end of every shift; assist trainees andstation attendants in their areas and correct and train them if necessary.
在交班時，檢查所有冰箱的食物，協助實習生和廚房員工完成工作并給予他們必要的培訓。
20.??Preserve and enforce preserving of energy byswitching off all equipment after work or if not needed.
在工作結束后或不需要時關掉所有設備開關，做到節約能源。
21.??Breaks and meal periods as hotel policy.
按酒店規定的時間休息和進餐。
22.??At end of serviceperiods, have sections cleaned and ready for following service periods.
在服務時間結束時進行部門打掃，并為接下來的服務做準備。
23.??Follow the posted schedule and report atworkstation on time.
遵循崗位時刻表并及時匯報工作情況。
24.??Perform all other reasonable tasks as requestedby management.
執行所有管理層指定分配的任務。
25.??Be aware of accidentprevention and help enforce safe work conditions ZERO ACCIDENT IS OUR GOAL.
知道如何預防工作事故，確保安全工作生產，以實現零事故的目標。
26.??Know all proceduresfor handling industrial injuries.
知悉處理工傷的所有程序。
27.??Ensure qualityduring the specified time. Overtime is not calculated.
在規定時間內保證質量完成工作，超出時間不計算加班。
